| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Cklive07 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Julienned strips peeled fresh ginger root |
| 1 1/2 |
c |
Long-grain rice |
| 1 3/4 |
c |
Water |
| 1/3 |
c |
Canned unsweetened coconut milk |
| 1 |
sm |
Bay leaf |
| 1/2 |
ts |
Salt |
|
|
Tabasco sauce; to taste |
| 2 |
|
Scallions; minced |
| 2 |
tb |
Minced fresh coriander |
INSTRUCTIONS
Rinse the rice in several changes of water. Drain and set aside. In a
medium saucepan heat oil over moderately-high heat until hot but not
smoking and saute gingerroot, stirring frequently, 2 minutes. Add
rice and cook, stirring, 2 minutes. Add water, coconut milk, bay
leaf, salt, and Tabasco and bring mixture to a boil. Reduce heat to
low and cook, covered, 20 minutes, or until rice is tender and liquid
is absorbed. Remove pan from heat and sprinkle rice with scallions
and coriander. Let rice stand 5 minutes and fluff with a fork.
Discard bay leaf. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD
NETWORK - (Show # CL-8877 broadcast 05-05-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
11-12-1998
Recipe by: Sara Moulton
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